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Leek Croquettes

Petite crispy croquettes, often called keftedes, represent a treasured delicacy in Sephardic Jewish culinary traditions. These wonderful leek croquettes offer a delicious fusion of rich beef with the subtle, mildly sweet flavour of tender leeks, rendering them truly irresistible.

Yields 12

• 4 fresh leeks
• 250g ground beef meat
• 2 eggs
• 1 tbsp dry breadcrumbs
• 1 tbsp fresh dill, diced
• 1 tbsp fresh parsley, minced
• ½ tsp sweet paprika
• Olive oil, for pan-frying
• Lemon wedges, to accompany

Thoroughly wash the leeks properly and cut away the root ends and the majority of the green stalk. Slice into halves lengthways then into 1.5cm pieces. Place in a large skillet and fill with cold water, then heat over a medium flame for about twenty minutes or until cooked through.

Strain the leeks and put in a mixing bowl with the beef, eggs, breadcrumbs, dill, flat-leaf parsley and sweet paprika and spice well with salt and pepper. Stir thoroughly using your palms then shape a couple of spoonfuls into a croquette, flattening a little. Set on a plate and proceed for the remaining of the preparation.

Preheat oil in a pan to a amount of about 2cm over a moderate heat. When the heated oil is ready, brown the fritters in batches until crispy on both sides. (Avoid overcrowding the pan as this reduces the oil temperature of the oil.) Take out the finished croquettes to a dish topped with absorbent paper and permit to cool.

Serve with lemon slices.

Spinach Patties

These amazing spinach and cheese patties are a genuine pleasure. The crunchy outside gives way to a creamy filling. The spinach imparts a vibrant, somewhat green flavor, while the grated cheese offers a rich, flavorful richness. You can substitute the dairy cheese with boiled, mashed potatoes if you wish.

Yields 16–18

• 1kg fresh spinach (alternatively about 500g frozen spinach, defrosted in the fridge in the fridge)
• 3 tbsp olive oil
• 1 onion, finely diced
• 2 garlic pieces, minced
• 100g kefalotyri, shredded
• 80g soft cheese
• ½ tsp nutmeg spice
• ½ tsp paprika
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 fresh eggs
• Olive oil for pan-frying (or vegetable oil)
• Fresh lemon, to serve

When using leafy greens, clean it carefully, getting rid of any tough stems, and coarsely chop it into sizable portions. Transfer in a big pot with a bit of water over a medium heat. Once wilted, remove in a strainer for about a quarter hour, then squeeze out any extra water and set aside.

If using previously frozen spinach, carefully squeeze out extra water.

Preheat the oil in a pan over a medium heat and cook the onion and garlic until tender, about four minutes. Turn off the heat.

Put the wilted spinach, cooked onion and garlic, kefalotyri, ricotta, nutmeg, sweet paprika, dry crumbs and beaten eggs in a container and spice with seasoning. Stir thoroughly until blended. If the preparation appears too wet, mix in some more breadcrumbs.

With your fingers, form the dough into oval croquettes somewhat larger than a walnut but smaller than an egg, and set them on a plate lined with wax paper. Seal and cool for at least one hour.

In a wide pan over medium flame, heat oil to a level of about half an inch. Brown the fritters a few at a time for 2–3 minutes per side, turning so they are crispy completely, then put on absorbent paper.

Offer with lemon slices.

Kroketes Fakes

Boasting a crispy exterior and moist center, these croquettes are not only tasty but also a wonderfully wholesome appetizer or dish.

Yields 12

• 45g dried brown lentils (¼ cup)
• 90g bulgur wheat (half a cup)
• 125ml extra virgin oil (½ cup)
• 1 large onion, finely diced
• 1 tsp cumin spice
• 1 tbsp fresh mint, diced
• 1 tbsp flat-leaf parsley, minced
• 1 fresh egg
• Salt and pepper, to preference
• Yogurt and lemon wedges, to garnish

Put the lentils in a pan and submerge with ample water. Cook over a medium heat for about 20 minutes or until nearly done, adding more water to ensure the lentils submerged if necessary.

Mix in the bulgur wheat and keep cooking until softened. Remove the water from the mixture completely and set aside in a bowl.

Warm 50% of the